Daniel e



D. E. PARIS.

' Stove Oven.

No. 78,687. Patented June 9 1868.

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Letters Patent No. 78,687, dated June 9, 1868.

IMPROVEMENT IN OVENS Ol? GOOKING'fSTOVES- (15112 fittehzrlmftrrtt In in time ititters new zmt mating-hint at the smile.

TO ALL WHOM IT MAY CONCERN:

Be it known that I, DANIEL E. PARIS, of the city of Troy, county of Rensselaer, and State of New York, haveinvented new and useful Improvements in Ovens for Cooking-Stoves; and I do hereby declare that the following is a clear and accurate description of the same, reference beinglhad to the accompanying drawings, and to letters of reference marked thereon, like letters representing like parts, in which Figure 1 is a perspective view of a cooking-stove, showing my ovencrane, or swinginguack, which is seen again, with dificrent views, in figs. l0 and 11. I

Figure 2 is a sectional side view, showing the interior arrangement of the stove-oven, together with'the modes of introducing the raidiating heat from the fire-box G, through the plates M and D, a perspective rear view of which is seen in Figure 3. v

Figure 4 shows my arrangement for roasting, by means of the movable rack H, the dripping-pan N, and the support-slide J, an equivalent for which latter is bad in the oveii crane Y, before mentioned.

Figures 5 and 6 show, respectively, diflerent views of the rack H and of the oven-slide I; while I Figure 7 shows another spit, made to take the place of the one shown in fig. 4, and which is attached to and slides under-the top oven-plate E, in the same way and in the same place as the rack H.

Figures 8 and 9 give two views of a. rack and pan for broiling purposes, the rack It B being provided with books, while the pan P catches and saves the juices of the meat that fall while cooking; and. being placed on the oven-slide, right opposite the open plates D and M, it receives the direct radiating heat from the coals in the fire-box.

To describe my invention more in detail, I would say that, aside from the results produced by the open plates M and D, through which the oven receives 'the direct radiation of the fire-box, which is exceedingly desirable for broilingbr roasting purposes; aside from those advantages, the object secured is greater eonven- 'ience in getting at or attending to whatever is being cooked in the oven, and also a better mode of ventilating the even, by means of the heated air passing through the chamber K, and thence through the back oven-plate, into the fines at-the rear of the even, this last feature being described in a former application, and withdrawn, to be embodied in a more appropriate place. 7

I introduce into my oven the direct radiation of the fire-box, through the back fire-plate M and the front oven-plate D, in which latter plate I have a slide-or damper, so as to shut ofl this powerful radiation when the oven is used only for baking, and to let in theradiation when it is used for broiling, as in fig. 8, or for roasting, as in fig. 4. The grate should be shaken and freed of ashes before the damper is opened; and as the chamber 0, between the plates D and M, is open at the bottom, at d, all the ashes that either fall, or are forced through the plate M, by the operation of the grate, fall downward into the ash-way .below, and thence to the ash-box in the stove-hearth. Thus the chamber. c is not clogged with ashes, which would, in that event, fall through the damper or open slots in the plate D, and thus getinto the oven.

The damper may, if desired, be put into the plate M, or in any intermediate plate. Theobject is to have the openings closed at least while the grateis being shaken, or else the oven would get full of fire-ashes.

Of course there is no need of using words to prove that meat will roast-better from direct radiation, as that is a well-known fact, and the value of this improvement lies in the fact that this radiation is obtained in the ordinary baking-oven, a stove, which does the work as well, and s aves th eexpense of the tin or Dutch oven usually placed in front of the stove, and because of the perfect ventilation secured to this oven, bymans of, the current of hot air passing through the chamber K. And thesmolre and gases are carried olf into the back flucs by and throughopenings made in the back oven-plate.

This ventilation isv secured as follows: Cold air. passesin at the front of the stove for draught; a part of this is carried, in a heated state, in at theopenings at a, through the chamber K, and out into the oven, through the openings at b, as seen in fig. 2, and thence into the back hues of the stove, as above describech.

The powerful radiation obtained from the fire-box through the plates M and D, is suflicient to broil meat, if hung up close to the openings, which is done by the broiling-pan and rack P, seen in fi s. 8 and-9. The

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meat is hung on theahooksR It, and, after one side is broiled, the pan is turned about, the other side to the fire, by which a clean piece of'nicely-broiled beef is bad, andall the juices saved in the pan below;

The improved oven-rack 01' slide L'insteadLot' being fiat, like ordinary oven-slides, is made in the shape of a pan, with raised sides or edges, madethus, so-as to'preven't articles placed upon it, such as potatoes, apples, .&c., from rolling ofl' when drawn, oi1t, and'it is so constructed, withstays placed both belowand above its outer 'edges, at e and fig. 2, t-hat it'willremairi in a horizontal position when'drawn nearly out of-the stove.

Thefront of this slide ismade to'tur-n down, (see fig. 6,) sojthat the bottom will be l-evel,'to receive a-tin pan, pla'tefor other dish, the same-as though the whole slide were made perfectly flat, thus making it equally useful for dishes, and-miichmore useful for other purposes. It can be lowered down to the bottom of the oven if desired, and will draw outand support itself outside the oven or mostly outside thefsame, as above.

There is no object in placing it here exceptto hold a dripping-pan for roasting purposes, whn it becomes valuable, because roasting meat ought to be hosted outside the oven it is .too hot a place to do it inside; and heretofore there have been no such conveniences for basting meat, whilc roasting,,outside the ovenn. In order to do this, the slide or rack holding the pan must be low down,'s'o as to give room for the article roasting below the top oven-plate. I

. Thus, this self-supporting slide, with or without side-pieces, when placed on or near the bottom. of the oven, for the-purpose of holding a dripping-pan, forms a ncw'combination.

An equivalent for this bottom-slide, or when the ordinary centre oven-slide is used as a bottom-slide. is bad in the slide J, seen in figs. 2.and 4. This slide J-goesunder the bottom oven-plate, but is pulled out and made self-supporting in'the way, or at least on the same principle, as the slide L, when used at the bottom of the oven, the only diii'crence' being that the dripping-panfsits on the slide I, and is pulled out of the oven with and when the slide I is pulled out; but the slideJ is pulled out first, separately, and then the.dripping -pan is pulled out upon it, and-there rests; and when put back, eaehis pushedjn separately.

An equivalent for both these slides,.and perhaps a better arrangement thangeither, is bad in the oven-crane Y,,seen in figs. 1, 10, and 11.. The dripping-pan is placed on this crane; and is swung, out and in with perfect ease and steadiness, so as not to slop or spill any liquid that the panmaybold. This crane is made-to swing by, and on a journal formed at one corner of the crane, and which is placed in one corner 'of the oven. Any

other plan or wayof hanging will do. It is placed thus because more out of the 'way and more easily'constructed. a

This crane, placed ator near the bottom oven-plate, answers all thepnrposes of the slides above mentioned,

and is so handy and useful that it would; probably be kept in constant use for all baking as wella's roasting purposes; but it is made movable, so as not to be used;or in the way when the oven is needed forother purposes. It will be observed that the back sideof the crane is placed'some distance from th'c back oven-plate, so that whatever is placed upon it is swung entirely outside of the oven. Thus this oii'set becomes a.valuabl'e feature. i

H or spit S, seen iii figs. 4 and 7. Meat, to be well and properly roasted, should never lic iu the basting-liquid, for, 'itit does, it will lose half its flavor, and taste more like stewed than, roasted meat. Much of thiscan be overcome, it is true, by turning and res-turning, basting and re-basting; but what iswanted, is that the meat behung up above and out of the basting-liquid; then the'pan N becomes a dripping-pan; otherwise it is a sort of a stew or bake-pan. p i v v Roasting-hooks have heretofore been placed permanently at the top of the oven, so as to accomplish this object, the same as is secured by a spit in the' old Dutchoven, but very few cooks can be found who are willing to get half way into a hot oven to haste meats it is asking -too much, especially in hot weather. Whatis Wanted .is that the article'roasting', as well as thedripping-pan shall eachbe brought outside of the oven, so that the meat can be bested with comfort, andthen replaced in the oven, together with the dripping-pan, the latter by ,either of the ways described. v r

The meat, too, is placed on and taken oilthe hoolrs T T, inv the rack H, while it is drawn out of the oven, or'the rack H, or spit S, maybe pulled entirely out of the oven from the opposite side, and carried,-with the meat upon it, to any place desired. ;Thus roastingmeat is made easy and comfortable and the meal. will taste as though it were roastcd,-too, and not as if baked or stewed. Y

Some one has patented a rack for a dripping-pan hung to'or placed upon an .ovendoor, but such an arrange-- ment is incomplete without this crane of mine,.made similar to the rack H, and placed above'it, to hold the meat above and up out of the dripping-pan;

' I use this'cr'anc with books, 860., as a rack forholding meats, and when used for such purposes, it must be attached to the top part of the oven, or to the top'part of the oven-door, and made to swing, with the meat 'upon it, outside of the oven. I p v Having thus discussed my invention, what I'desire to secure by Letters Patent isas follows:

I am aware that ovens have been heated heretofore by directradiatioif from the fire-box, and the beat regulated by aregister communicating with the oven, therefore I do :not make my claim broadly, but onl or the specific manner in which I do it. v p

1.- I claim the-heating of the oven of a cooking-stove by direct radiation from the fire-box through the plates intervening between the two, when said plates are constructed with bars and damper, substantially as and for the purpose, described. i v

claim-the broiling-pan, and rack P and R, constructed and located as and for the purpose described.- 3. I claim the self-supporting oven-slide I, constructed and arranged as herein shown. and described. 4. I claim a slide or rack, placed at or near;the bottom plate of the oven, either over or under it. and made But with all these'improvements forroasting,'one'thingwould be laoking,- were it not for the roasting-rack self-supportihg when partly or mostly drawn out, substantially in the manner and for the purpose herein described.

5. I claim a movable self-supportingroasting-spit or rack, arranged with hooks, or appliances for'holding meat while roasting, placed at or near the top part of the oven of a' cooking-stove arrange, in the manner substantially as and for the purpose described.

6. I claim a movable oven-crane or rack, made to swing in or out of the oven of a, cooking-stove or range, placed at or near the bottom, or at the top of the same, enattached to the hack oven-plate, substahtially as and for the purposes herein described.

7. I claim for stove-0vens, a movable self-supporting rack or spit, for holding meat While roasting, in combination with a movable self-supporting oven-slicle or crane, made for holding a dripping-pan, and placed underneath saicl spit or rack, I

DANIEL" 111 PARIS.

Witnesses LEWIS POTTER, CHAS. E. POTTER. 

